I’m not crazy about nut butters, I use them when I want to make a quick treat, but beyond that, they’re not in my mind, in the other hand David can eat two pounds of almond butter a week, crazy right?
Things change when chocolate gets in the picture. I’m always looking for ways to make things not only good for my digestive system, but they have to be delicious. David loves nutella, I don’t buy it because all the sugar added in them, even the healthy versions are loaded with sugar, something we try hard to avoid.
This nutella is a different story, I sprouted the hazelnuts, to aid digestion, it has raw cacao for a good dose of anti-oxidants and magnesium, and it’s very low in sweeteners, only a little of maple syrup that adds minerals to the recipe, if you want to keep it completely raw you can substitute the maple for a raw liquid sweetener.
This nutella was sooo delicious, I couldn’t control myself, first time I can’t stop thinking about a nut butter. Guilt free pleasure.
- 1 pound. raw hazelnuts
- 1/4 C. raw cacao powder
- 2 Tbsp melted coconut oil
- 1 Tbsp maple syrup
- Soak hazelnuts overnight in warm water with about 1 tsp sea salt
- Rinse hazelnuts till water comes out clear
- Spread sprouted hazelnuts in 2 dehydrator trays
- Dehydrate hazelnuts at 115 F. for about 24 hours. If you don't have a dehydrator, use your oven set at the lowest temperature, time varies depending in ovens, check till hazelnuts are crunchy
- Place hazelnuts in food processor. Process them till it turns into butter
- Add the rest of ingredients, processing till even and smooth
- Storage in a glass jar